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Sesame noodle salad with chicken

I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.

1 cup shredded chicken breast

4.5 ounces Thai noodles

1 1/2 tablespoons tahini

1 tablespoon unseasoned rice vinegar

1/2 tablespoon soy sauce

1/4 teaspoon crushed red pepper

1 medium carrot, peeled and thinly sliced

1/2 cucumber, thinly sliced

1 scallion, whites and greens separated and chopped

1/2 teaspoons toasted sesame seeds

Cook the noodles according to package directions until al dente. Drain and rinse with cold water.